Print

The Ultimate Quick & Easy Chicken Chow Mein: Flavorful Homemade Takeout in Under 30 Minutes

Close-up of a steaming bowl filled with delicious chicken chow mein recipe, featuring noodles, chicken pieces, carrots, and cabbage.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality Chicken Chow Mein at home quickly. This recipe features tender chicken, crisp vegetables, and a savory homemade sauce tossed with noodles, perfect for a fast weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 8 ounces dried egg noodles or chow mein noodles
  • 2 tablespoons vegetable oil, divided
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cup sliced celery
  • 4 green onions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce (for color)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/4 cup chicken broth
  • 1 teaspoon cornstarch

Instructions

  1. Cook the noodles according to package directions until tender but still firm. Drain them well and set aside.
  2. In a small bowl, whisk together the low sodium soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, chicken broth, and cornstarch to create the sauce. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the cabbage, carrots, celery, and the white parts of the green onions. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
  5. Add the minced garlic and ginger to the vegetables. Cook for 30 seconds until fragrant.
  6. Return the cooked chicken to the skillet. Pour the prepared sauce mixture over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything evenly.
  7. Add the cooked noodles to the skillet. Toss everything together gently until the noodles are well coated with the sauce and heated through, about 2 minutes.
  8. Remove from heat. Stir in the green parts of the green onions before serving immediately.

Notes

  • For the best texture, ensure your noodles are cooked al dente before stir-frying.
  • You can substitute chicken breast with boneless, skinless chicken thighs for a richer flavor.
  • If you want a healthier takeout alternative, use less oil when stir-frying the vegetables.
  • This recipe is a great way to use up leftover vegetables you have on hand for a quick meal.

Nutrition

Find it online: https://chefsily.com/chicken-chow-mein-recipe/